On 23-Jan-2007, "Stan (the Man)"
> wrote:

> Denny Wheeler wrote:
> > On Mon, 22 Jan 2007 13:29:13 GMT, "Stan (the Man)"
> > > wrote:
> >
> >> That's just about how long it took to reach 140. Took
> >> it off and let it
> >> sit til I finished sauteeing the green beans. Juiciest
> >> piece of pork
> >> I've ever eaten. The only bad part was convincing my
> >> Neandertal guests
> >> that it's not dangerous to eat pink pork. They did
> >> manage to get past
> >> their primal fears and I had no leftovers, the bastids.
> >
> > Hey, don't complain about *them*--YOU are the one who
> > convinced them
> > to eat it!
> >
> > Congrats on the result, btw.
> > Better result than I got yesterday with the baby backs.
> > Left 'em in
> > too long, so they got rather dry. Edible--and now
> > gone--but I'll
> > stick with spares henceforth. Much better meat-to-bone
> > ratio.
>
> I learned that the hard way, too. Why the babybacks are so
> expensive is
> beyond me.
>
> --
> Stan

Baby backs are like that Stan. You have to watch them like a
hawk.
They cook much faster then spares. You need to be careful
with
loins and tenderloins too. They'll get away from you in a
New York
second if you're not careful enough. They're hard to beat
when they're
done right though. Another favorite of mine are grilled pork
blade steaks,
but they need to be done on a hot grill and they're subject
to drastic flare-ups
because of the fat. I usually get my grill real hot and then
cut the draft
back next to nothing before putting the pork steaks on.
Immediately
cover with the lid. Wait patiently for just about two
minutes and then
quickly uncover and turn the steaks. Recover, wait two more
minutes
and they should be crispy on the outside. Practice until you
get it
right and you will be rewarded with 'Good Eats'.

--
Brick(Youth is wasted on young people)